Joelene's profile page
Recipes
Chewy Chocolate Cookies
By Joelene
Heat oven to 350 degrees F
- Cooking spray, for the pans
- 3 c. confectioners' sugar
- 3/4 c. Dutch-processed cocoa powder
- 1/2 tsp. kosher salt
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 c. walnuts, chopped
- 1/2 c. bittersweet or dark chocolate chips
Grilled Lobster Sandwich With Charred-Citrus Barbecue Sauce and Jalapeño Slaw
By Joelene
Heat grill to medium high
- For barbecue sauce:
- 4 lobsters, about 1 1/2 pounds each
- Olive oil for brushing
- Zest of 1 orange, divided in half
- Zest of 2 lemons, divided in half
- 1/2 orange, peeled and charred on the grill
- 1 1/2 lemon, peeled and charred on the grill
- 1 cup lemon juice
- 1 cup orange juice
- 1 teaspoon chopped fresh thyme
- 1/2 cup ketchup
- For slaw dressing:
- 1/4 cup white vinegar
- 1/4 cup honey
- 2 tablespoons extra-virgin olive oil
- For slaw:
- 1 1/4 cups thinly sliced green cabbage
- 1/4 cup thinly sliced carrots
- 1/4 cup thinly sliced jalapeño
- For sandwiches:
- 4 rolls, sliced in half
- 4 tablespoons butter
Peppermint stick drink
By Joelene
Shake everything with ice; strain into a champagne glass
- 1 1/2 oz. Creme de Cacao, white
- 1 oz. Schnapps, peppermint
- 1 oz. (light) Cream
Pasta Primavera
By Joelene
First, prep the vegetables
- FOR THE SAUCE:
- 1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
- 1/2 whole Onion, Diced Finely
- 3 cloves To 4 Cloves Garlic, Chopped Finely
- 2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
- 2 whole Medium Zucchini, Sliced On The Bias (diagonally)
- 1 whole Medium Yellow Squash (optional)
- 1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
- 1 whole Red Bell Pepper, Sliced Into Strips
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 pound Pasta (I Like Penne)
- 1/4 cup Dry White Wine, Up To 1/2 Cup (optional, Replace With Additional Broth If Not Using)
- 1/2 cup Low Sodium Chicken Broth
- 1 cup Whipping (heavy) Cream
- 1 cup Half-and-half
- 1/2 cup Grated Parmesan Cheese
- 5 leaves Basil (or More To Taste), Plus Extra For Garnish
- 1/2 cup Frozen Peas
Sorbet and Champagne Cocktail
By Joelene
Scoop 3 small balls of sorbet into a champagne flute
- sorbet (we like raspberry, or other fruit)
- Chilled Champagne or Prosecco or sparkling wine
Baked Eggs in Hash Brown Cups
By Joelene
Preheat the oven to 400 degrees F
- 6 to 8 medium russet potatoes
- Salt and ground pepper
- Cooking spray
- 24 large eggs
Triple Cheese Baked Spaghetti
By Joelene
Cook pasta according to package directions
- 6 ounces dry spaghetti pasta
- 3/4 cup low-fat ricotta cheese
- 1/2 cup (2 ounces) finely grated Romano cheese
- 2 cups (16 ounce jar) prepared spaghetti sauce
- 1 teaspoon dry basil leaves
- 2 teaspoons dry oregano
- 1/4 teaspoon black pepper
- 4 ounce part-skim mozzarella cheese, shredded
Veracruz Cod
By Joelene
1. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat
- 2 tablespoons olive oil
- 1 medium onion, halved, sliced
- 2 medium sweet red and yellow peppers, cored and sliced
- 2 cloves garlic, sliced
- 1/2 cup sliced pimento-stuffed olives
- 1 can (14-1/2 ounces) stewed tomatoes
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 pieces cod (about 6 ounces each)
- 2 bags (6 ounces each) baby spinach, washed
- 1 ripe avocado, peeled, sliced thin
Asian Noodle Salad
By Joelene
For the salad: Bring a pot of water to a boil
- Salad:
- 8 ounces thin spaghetti
- One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
- One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
- One 4-ounce bag bean sprouts (about 1 cup)
- 3 English cucumbers, peeled and sliced
- 3 scallions, sliced
- Up to 1 bunch fresh cilantro, chopped
- 1/2 head or more napa cabbage, sliced
- 1/2 head or more purple cabbage, sliced
- 1/2 bunch kale, leaves torn off the stalks and shredded
- 2 cups peanuts, chopped
- Dressing:
- 1/2 cup olive oil
- 1/3 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 1/4 cup rice wine vinegar
- 1/4 cup brown sugar
- 3 tablespoons chopped fresh ginger
- 2 tablespoons sesame oil
- 2 to 3 cloves garlic, chopped
Roasted Red Pepper and Feta Dip
By Joelene
Place all ingredients into food processor and puree until smooth
- 4 red bell peppers, roasted, peeled, seeded and diced
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves
- 2 cups crumbled feta cheese
- 1 lemon, zested and juiced
- 2 tablespoons fresh basil